Texas Caviar

Name: Texas Caviar
Yield: Serves 6
Ingredients: 1/3 cup, red wine vinegar; 3 tablespoons, vegetable oil; 1 tablespoon, sugar; 2 , garlic cloves, minced; , Salt and pepper; 2 (15.5-ounce) cans, black-eyed peas, rinsed; 6 , scallions, sliced thin; 1 , red bell pepper, stemmed, seeded, and chopped; 1 , green bell pepper, stemmed, seeded, and chopped; 2 , jalapeño chiles, stemmed, seeded, and minced; 1 , celery rib, chopped fine; 1/4 cup, chopped fresh cilantro; 1/4 cup, chopped fresh parsley

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Appears in Cook's Country June/July 2014

Side Dishes

Beans

Salads

SERVES6

TIME25 minutes, plus 1 hour resting

WHY THIS RECIPE WORKS

This salad of “pickled” black-eyed peas was introduced to Texans by Helen Corbitt, the “mother of modern Texas cooking” back in 1940, and while the original recipe received no complaints, we made a few tweaks. Green and red bell pepper, cel...

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